Heat a medium pot with a couple tablespoons of vegetable oil. Then, cut the soy chorizo 'casing' (usually plastic with vegan chorizo) and brown the chorizo for one to two minutes (until it starts to lose it's shape), and add the chopped onion. Saute the onion and chorizo together until the chorizo starts to stick to the bottom of the pan. Pour in the beer and scrape the bottom of the pan until the bottom of your pot feels smooth and add the salsa, stir, then add the tomato paste. Stir until the tomato paste smooths out. Add the black beans and liquid, as well as the chipotle peppers and adobo sauce. Stir well then crush the corn chips and add them to your now thick and hardy chili. Once again stir well then lid up the pot and let it simmer for 10-20 minutes, stir one last time then serve up with your favorite accompaniments, or not, it's great either way. Save any leftovers for lunch the next day, reheats beautifully!